- malagkit na bigas (glutinous rice)
- cocoa powder
- pandan leaves (optional)
- evaporated milk
- tuyo (dried fish)
- Prepare (wash and then add some water to boil) the glutinous rice as you would with regular rice but you have to put more water in this case. Set it on high heat, boil it for at least an hour or as long as it takes to soften the rice grains. Check and mix it from time to time to prevent it from sticking at the bottom of the cauldron.
- You can put some pandan leaves to have that extra delish smell.
- Dissolve the cocoa powder in a bowl of water, quantity of the cocoa depends on how chocolate-y you want your champorado to be and then add it on the boiling cauldron of glutinous rice, keep on mixing while you're pouring the cocoa liquid. Add some sugar, you can add as much as you want; you can also opt to add some more water if you don't like it too thick.
- On low heat, continuously mix the champorado until you get the color and consistency that you like.
- Let it boil for a minute and you're done.
- You can serve it with fried dried fish or some cheese slices and then drizzle with evaporated milk. I had mine with cheese, just the way I like it.